Fiber Breakfast Cookies

I have one more yummy pumpkin recipe for you that I think you are really going to enjoy.

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These cookies are so delicious!  They are perfect for a breakfast on the run!  They are full of flavor and since they have a lot of fiber in them, they keep you full for a long time.  I was a little worried about the baby-food that was included, but let me tell you….the end result is so yummy you won’t even care what is in it!  The texture ends up more like a granola bar than a cookie, but either way they are worth making more than once.


  • 2 Tablespoons Craisins
  • 1/4 cup Fiber One Cereal
  • 1/2 cup regular oats (not instant)
  • 6 Tablespoons flour
  • 1/4 cup Splenda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup baby pureed peaches
  • 1/4 cup canned pure pumpkin puree
  • 1/4 cup egg beaters


Preheat your oven to 375 degrees.  Chop the craisins into small pieces and set aside.


Grind the cereal in a blender or food processor until it is a bread-crumb like consistency.


In a mixing bowl, add the cereal, oats, flour, sweetener, baking powder, cinnamon, and salt.  Mix well.


In a separate bowl, add peaches, pumpkin, and egg beaters.  Mix well.


Add the liquid mixture to the dry mixture and stir until completely blended.


Slowly add the chopped craisins into the mixture, making sure they don’t stick together.


Spray a large baking pan with non-stick cooking spray.  Spoon the batter out into four equal circles.  Use the back of a spoon to spread the batter out a little.  Cook for 12 – 14 minutes or until the tops are slightly browned.

While the cookies baked, I gave the pups their favorite treat of pure pumpkin.  Pumpkin is actually good for dogs, because it regulates their digestion.  If they have a slight upset tummy they get a few spoons of pumpkin for dinner a few nights in a row and they usually feel better!


After your cookies cool slightly, they are ready to eat!  Save the extras in an airtight container in the fridge.


Makes 4 servings at 4 Weight Watchers Points+ Value per serving.


Major Jar Pumpkin Oatmeal

Since I shared my pumpkin dilemma with you all a couple of days ago (read about it here), I figured I would share a few yummy pumpkin recipes with you.  I absolutely LOVE anything made with pumpkin.  I especially love it in the fall, and usually that’s the only time I think to make things with pumpkin.  Well, not anymore!

Mason Jar Pumpkin Oatmeal

I am so super excited to share this simple recipe with you!  I love anything with pumpkin, but I also love anything that is a one dish meal and is able to be made ahead of time (especially breakfast).  

Mason Jar (Overnight) Pumpkin Oatmeal


  • 1/4 cup rolled oats
  • 5 tablespoons 1% milk
  • 2 tablespoons of pure packed pumpkin
  • 1/2 of a small ripe banana, smashed
  • 1/4 teaspoon pumpkin pie spice (or cinnamon)
  • 2 teaspoons of brown sugar


Are you ready for how easy this is?  Are you sure?


Ok – here it is….put everything in a mason jar (or a Tupperware container) and cover it very tightly.  The mixture will seem soupy, but no worries….just put it in the refrigerator overnight and marvel at the deliciousness you have in the morning!


Its super yummy to grab and eat cold, but it is even better if you have about a minute and thirty seconds to heat it up before you go.  Enjoy!!

Weight Watchers Points+ Value of 5 points per serving.

Italian Egg Cup (WW)


Hubs and I are always in a hurry in the morning (what can I say? we like our sleep!) and we are always looking for something easy, yet filling and delicious too!  This Italian Egg Cup makes the perfect breakfast for the teacher on the go!  I ate it with half a whole wheat bagel thin & WW cream cheese, and 1/2 a grapefruit.

Makes 1 serving @ 3 PointsPlus per serving

1.  Spray a large microwave safe mug with nonstick spray.

2.  Put 1/2 cup Egg Beaters Original, a tiny pinch of Italian
seasoning, a tiny pinch of salt, 1 grind of black pepper, and 3 tablespoons minced red bell pepper into the cup.

3.  Microwave at 50% power for 1 minute.

4.  Add 1/4 cup part skim mozzarella and stir.

5.  Return to microwave and cook at 100% power for 45 seconds to 1 minute or until cooked.

A Bahamian Breakfast

Hubs and I spent our honeymoon (and the next 4 summers) on Grand Bahama Island.  I loved (most) of the island food, but there is one taste, one flavor, that has never ever left my mouth….Banana Pancakes.  I am telling you, the resort we stayed at every year made the most amazing banana pancakes you could ever put in your mouth.  I have been trying to recreate that flavor for years, and I finally was successful last weekend!!

I have tried slicing the banana and putting it in the pancake batter, and I have tried mashing the banana and putting it in the batter, but who knew that the secret was not in the pancake batter at all?!  It’s in the topping!  The best part about my little discovery is that it was SOOOO easy and fast!


Caramelized Bananas with Simple Buttermilk Pancakes

Banana Ingredients:

  • 2 bananas (sliced)
  • 2 T dark brown sugar (light brown sugar will work too – just not be as “rich” a flavor)
  • 2 T butter (real butter please people)
  • 1/8 t cinnamon

Melt the butter in a skillet.  Add brown sugar and cinnamon and stir.  Add banana slice and sauté for about 2 minutes, stirring constantly so the bananas don’t burn.


Pancake Ingredients: (* you can use any pancake recipe that you have on hand)

  • 1 cup of flour
  • 1 t baking powder
  • 1/4 t salt
  • a pinch of baking soda
  • 1 cup buttermilk
  • 1 1/2 t vegetable oil
  • 1 egg

In a large bowl, combine first 4 dry ingredients.  In a separate bowl, whisk other three wet ingredients.  Add the wet mixture to the dry mixture and stir until smooth.  Cook about 1/4 cup of batter per pancake on a hot griddle.  Top pancakes with the caramelized bananas and prepare to taste a little bit of the Bahamas.

My Grandma’s Door Egg

I have said many many times that I am extremely blessed to be in my 30’s and still have almost all of my grandparents with me.  I have so many amazing memories of time with them when I was little, and one of my favorites is when my Grandma would make us “door eggs”.  I was always amazed by them when I was little, and would scarf down a couple for breakfast any time I could convince her to make them for us.


Grandma’s Door Egg


  • white bread
  • eggs
  • butter

1.  Take a piece of white bread and cut a “door”out of the center.


2.  Toast the “door” (with butter) in a small saucepan.


3.  Now toast the “house” piece of the bread on one side.


4.  Crack an egg into the hole in the center of the bread and fry it for about 3 minutes over medium heat.


5.  Flip the whole bread/egg combo and fry for another couple of minutes (until it looks like the white of the egg is fully cooked).

6.  Place the “door” over the egg and enjoy!  The best part is when the yolk cracks open and there is already toast right there to sop it up!



Thanks Grandma for such wonderful memories!

Make-ahead Breakfast for a Teacher on the Go!

Hubs doesn’t normally eat breakfast….and it makes me so sad!  I want him to have the best nutrition possible and eat a balanced healthy meal whenever possible.  So, out of necessity I spent a weekend afternoon creating a breakfast I could freeze and Hubs could just grab on his way out the door.



  • 6 – 12 eggs
  • “omelet-like” ingredients
  • cheese of your choice
  • pre-made biscuits
  • well-greased muffin tin

Hubs only likes meat and cheese…really… :0)  So I made him these bacon egg and cheese grab-n-go biscuits, but would add onion, pepper, or even some fresh basil to mine.  Anything you would put in an omelet you can add to these egg-cups.

I started by frying up some bacon and greasing up my regular-sized muffin tins (with butter).

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I mixed up my eggs (1 for each muffin cup) with a little milk and some salt and pepper.  This is where I would add in the “omelet-like” ingredients, but since I was only adding bacon, I just sprinkled it on top after dividing the egg mixture evenly between the muffin tins.



I cooked my eggs at 375o for 15 minutes (or until a toothpick comes out clean).  At this point you could wrap your eggs and freeze them, or do like I did and go ahead and assemble the biscuits.  I wrapped each biscuit in plastic wrap and then put them in freezer bags.  Hubs can pull one out, microwave for 30 seconds, and be on his way with a hot, healthy, home-made meal…and a happy wife.

Peanut Butter Banana Waffles

This was a little breakfast surprise for the hubs.  We try to make a good hearty homemade breakfast on the weekends, and usually Hubs is the one cooking.  This time I wanted to make him something yummy!  These turned out so delicious and froze really good too, so we had some to last us through the week as well.


  • 2 1/4 cup flourpbw1
  • 2 T sugar
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/4 cup butter, melted
  • 1/3 cup creamy peanut butter
  • 2 cups buttermilk
  • 2 eggs
  • 2 bananas, sliced
  • syrup of our choice

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.  In a blender, process the butter and peanut butter until smooth. 


Add buttermilk and eggs, then blend well.  Add to flour mixture, stirring until just combined.  Heat waffle iron and brush with extra melted butter. 


Pour in 1/2 – 3/4 cup of batter (I used a Belgium waffle maker so I used 1 cup of batter for each waffle).  Cook until golden brown and serve with banana slices and syrup.


You can wrap any remaining waffles in plastic wrap and freeze them for up to one month.